Instructions

To make the marinade, mix together the oil with the remaining ingredients and the peppers. Coat the meat with the mixture, cover and leave to marinate in the fridge for about an hour. Remove the marinade shortly before grilling.

Salt the cucumbers and marinate for approx. 15 mins. Drain the cucumbers well, tip into a bowl. Stir in the remaining ingredients with a little pepper, cover and refrigerate until ready to serve.

Pull the leaves of the corncobs upwards and remove the fibres. Cook the corncobs in boiling salted water for approx. 20 mins., drain and pat dry. Salt the butter.

Gas/charcoal grill: grill the corncobs all round over/on a medium heat for approx. 5 mins., coating with a little salted butter occasionally. Add the meat and grill over a medium heat for about 4 mins. on each side. Salt the meat.

Arrange the cucumber salad on plates, add a little Dessert Extrafin and scatter over a few chili peppers. Add the sweetcorn and sprinkle with a dash of Fleur de Sel. Arrange the meat alongside.